Crock Cooker: Squash Casserole

Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 6 servings


  • 2 tablespoons olive oil
  • 4 cups sliced yellow summer squash
  • 4 cups sliced Zucchini
  • 1 medium onion chopped
  • 2 tablespoons unsalted butter divided
  • 2 cups bread crumbs
  • 1 cup shredded sharp Cheddar cheese
  • 2/3 cup sour cream
  • 1/2 teaspoon garlic powder
  • sea salt and freshly ground black pepper to taste
  • 1 cup low sodium chicken broth
  • 4 scallions chopped


  • Grease a crock cooker with olive oil.
  • In large bowl, mix squash, zucchini, onion and 1 tablespoon butter.
  • In the crock cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic, salt and pepper and broth.
  • In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter.
  • Sprinkle crumb mixture over squash.
  • Cover and cook on low heat setting for 2 hours. Uncover and let stand 30 minutes before serving.
  • Sprinkle with chopped scallions and serve warm.


SERVING SUGGESTION: A big salad and some garlic toast.
VEGETARIAN: Use vegetable broth in place of the chicken broth.
GLUTEN FREE: Make sure that all the seasonings and broth are gluten free. Use almond meal in place of the bread crumbs.
NUTRITION: 392 Calories; 22g Fat (50.1% calories from fat); 14g Protein; 36g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 534mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.
Tried this recipe?Let us know how it was!